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Country Style Chicken & Radish Skillet Dinner

Posted by Hallee on Apr 7, 2010 in entrees, Hallee's Galley, Recipes |

Country Style Chicken and Radish Skillet Dinner

Radishes used to be part of the meal, but lately seem to be relegated to color in green salads.  This is such a quick dinner that is a different blend of tastes than the “norm” and utilizes radishes to their fullest extent.  If you’re looking for something new to try, seeking out a new family favorite, you found it here.

INGREDIENTS:

½ cup Chicken or Tasty Turkey Broth OR water (if you’re fasting, for example)
1 TBS cornstarch
1 TBS soy sauce
½ tsp ground ginger
3 TBS vegetable oil — divided
1 pound boned and skinned chicken breasts — cut into thin slices
2 tsp minced garlic
1 ½ cups of sliced radishes (about 1 (6-ounce) bag)
2 cups (about 4 ounces) cut snow peas — cut into ½-inch pieces
¼ cup sliced green onions (scallions)

SUPPLIES:

Measuring cups/spoons
Mixing bowls
Large skillet
Good sharp knife
Clean cutting board for meat
Clean cutting board for vegetables

PREPARATION:

If serving over rice, you will need to prepare the rice.

DIRECTIONS:

In a small bowl, combine broth (OR water), cornstarch, soy sauce and ginger until smooth; set aside.

In a large skillet, heat 2 tablespoons of the oil over high heat until hot. Add chicken and garlic; cook, stirring constantly, just until chicken is cooked through, about 3 minutes. Remove from skillet; set aside.

Add remaining 1 tablespoon oil; heat until hot. Stir in radishes, snow peas and green onions; cook and stir for 1 minute; remove from heat.

Return chicken to skillet. Stir broth mixture; pour into skillet and bring to a boil.

Boil and stir until sauce is clear and slightly thickened, about 1 minute.

Serve over hot cooked rice, if desired.

YIELD:

4 Servings

NUTRITION: ~*~
High in niacin
High in selenium
High in vitamin C
Low in sugar
NUTRITION FACTS:
~*~
NOTES:

Next time you have chicken or turkey, you can follow the instructions in the Tasty Turkey Broth recipe to make a fabulous and rich broth that will keep for a good long while, especially if you store it using my unconventional Perfect Solution for Freezing Broth.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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